Pineapple carrot coconut cake

Name: Pineapple carrot coconut cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 3 Carrots; 2 Baby pineapple; 300 g Flour; 1 package Baking Powder; 200 g Sugar; 100 g fluffy oats; 75 g crushed almonds; 100 g Sunflower oil; 160 g Applesauce; 100 g Cashew nuts; 3 cans (400 ml each) cold coconut milk; 4 TABLESPOONS Agave syrup; 7-10 Tbsp Juice and peel of 2 organic limes; 30 g Coconut chips; 7-10 Tbsp Grease; baking paper

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

3 Carrots
2 Baby pineapple
300 g Flour
1 package Baking Powder
200 g Sugar
100 g fluffy oats
75 g crushed almonds
100 g Sunflower oil
160 g Applesauce
100 g Cashew nuts
3 cans (400 ml each) cold coconut milk
4 TABLESPOONS Agave syrup
7-10 Tbsp Juice and peel of 2 organic limes
30 g Coconut chips
7-10 Tbsp Grease
baking paper

Directions

1
Peel and grate the carrots. Peel and quarter 1 pineapple, cut out the stalk and cut the flesh into small cubes. Mix carrots, pineapple, flour, baking powder, sugar, oat flakes and almonds. Add oil and applesauce and mix again.
2
Grease a springform pan (26 cm Ø) at the bottom and line it with baking paper. Put the dough into the form and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 50 minutes. Take out of the oven and let it cool down on a cake rack for about 1 hour.
3
For the cream, chop the cashew nuts finely in the universal chopper. Pour solid coconut mass from the tins (approx. 200 g per tin) into a blender. (Use the rest of the coconut water for a smoothie, for example). Add agave syrup, ground cashew nuts, lime juice and zest. Mix everything to a fine puree (alternatively puree in portions with a hand blender). Chill the pureed coconut-lime cream for about 30 minutes.
4
Peel and quarter the rest of the pineapple, cut out the stalk and dice the pulp. Roast the coconut chips in a pan without fat until golden brown. Remove the cake from the pan. Spread cream on the surface and sprinkle with pineapple and coconut chips.